• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breads » Easter Bread

    Easter Bread

    Published: April 7, 2022 · Modified: Apr 7, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This festive and bright Easter Bread recipe is so easy to make. This traditional bread is such a charming recipe that makes for a great gift as well as it features a flavorful braided dough formed into a wreath! This soft, tender, and slightly sweet yeasted bread is decorated with colorful eggs and sprinkles, making for a beautiful addition to your Easter festivities.

    Easter bread with two slices cut out, one on a plate and the other near the entire bread.
    99 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a serving board lined with parchment with Easter bread on top.
    Pinterest graphic of an Easter bread with a slice cut and angled to show the crumb.
    Pinterest graphic of a slice of Easter bread on a plate with a peeled hard boiled egg cut in half beside it.
    Pinterest graphic of an Easter bread with two pieces cut and slightly pulled out.
    Pinterest graphic of a plate of a slice of Easter bread.

    This festive Italian Easter bread is a slightly sweet yeast-leavened bread that will delight your guests! This bread recipe is quite easy to make and is similar to brioche bread or challah bread dough as it’s thick, soft, and buttery. The stand mixer does most of the work, and you simply braid the dough together and form a wreath!

    This Easter bread recipe is also perfect for celebrating the start of Spring as the colorful eggs and sprinkles add a pop of color to your bread. If you need Easter recipe for your celebrations, try my capirotada recipe, hot cross buns recipe, and homemade peanut butter eggs recipe!

    What You Need to Make This Recipe

    Ingredients needed to make Easter bread.

    Milk — use whole full-fat milk for the best flavor. Make sure to warm the milk ahead of time. The milk needs to be lukewarm so the yeast can bloom. Make sure it is not too hot as the heat will kill the yeast.

    Yeast — always double-check the expiry date of your yeast. If it is past its best before date, it’s best to pick up a new packet of yeast at the store.

    Eggs — you’ll need quite a few eggs for this recipe. Two eggs are for the bread dough, and the rest are to be dyed to place into the bread. White or brown eggs are fine for Easter bread. Brown eggs are just as easy to dye as white eggs, but they will not be pastel but more earth-toned.

    Butter — make sure you bring the butter to room temperature so it will cream easily. Room temperature means it’s soft enough, so when you press into it, your finger leaves a dent, but not too soft that it’s greasy or oily. The butter needs to be unsalted as well. The amount of salt between butter brands varies, so use unsalted for consistency.

    How to Make Easter Bread

    Set of two photos showing yeast activated and added to dry ingredients.

    1. Stir together the milk, 1 teaspoon of sugar, and yeast in a small bowl. Let stand until foamy, about 5 to 8 minutes. Meanwhile, lightly oil a large bowl.

    2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the yeast mixture and two eggs. Mix on low speed until a very soft dough forms, about 5 minutes.

    Set of two photos showing butter added to dough in a mixer and eggs dyed in food coloring.

    3. Increase the speed to medium, and gradually add the butter, about 1 tablespoon at a time, to the dough. Fully incorporate each piece of butter before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic. Transfer the dough to the greased bowl, cover, and let rise in a warm place until doubled in size, for about 1 hour 30 minutes to 2 hours.

    4. Dye the remaining eggs in the colors of your choosing.

    Set of two photos showing dough braided and shaped like a wreath.

    5. Punch down the risen dough, and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal.

    6. Place the braid on a parchment-lined baking sheet and shape the braid into a circle making a braided wreath. Pinch the ends together to seal.

    Set of two photos showing eggs added to the dough and dough brushed with egg wash.

    7. Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size, for about 30-45 minutes.

    8. Once risen, brush the wreath with the beaten egg and top with sprinkles. Bake for 25 to 30 minutes or until golden brown. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes before serving.

    Easter bread on top of a parchment-lined wooden serving board with dyed eggs in the background.

    Pro Tips for Making This Recipe

    • When kneading the dough (before you add the butter), the dough will look very dry. Avoid the temptation to add more milk. It will begin to come together, and once you add the butter, the dough will become properly hydrated.
    • When adding your butter to the dough, try and aim for the bottom and center of the bowl; this will help your butter incorporate easier and faster.
    • Place one of your eggs over the pinched seams of the braid to hide the seam.
    • There is no need to brush the eggs with egg wash before baking.
    • I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then sprinkle it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup. Too much flour will lead to a dense and dry Easter bread.
    • The eggs do not need to be cooked beforehand as they will cook in the oven alongside the bread.

    Easter bread with a slice cut and angled to show the inside crumb.

    Frequently Asked Questions

    How do I store leftovers?

    You can store leftover bread in an airtight container or bag for up to 5 days. Store the Easter bread in the fridge if you want to keep the eggs in the bread. You can also remove the eggs and store the bread at room temperature.

    Can I freeze leftovers?

    You can freeze leftover Easter bread in a freezer-safe bag for up to 2 months. Remove the eggs before freezing.

    How do I dye eggs?

    For each color you want to use, place ½ cup hot water, 1 tablespoon white distilled vinegar, and several drops of food coloring in small bowls or cups. Add the eggs to the warm dye, and let sit until the entire shell has absorbed the dye, about 3 minutes. Remove and let dry the dyed eggs on paper towels for about 1 hour.

    What is the symbolism behind the bread?

    Bread has a long history of playing important roles in religious ceremonies and holidays. This Easter bread is shaped like a wreath to symbolize the crown of thorns worn by Jesus Christ. It is also braided beforehand with three pieces of dough to represent the Holy Trinity: The Father, The Son, and The Holy Spirit. And finally, the eggs in the bread represent rebirth.

    If you love this recipe try these out!

    • Bunny Butt Easter Cake

      Bunny Butt Easter Cake

    • A photo showing cupcakes with baby chicks in a chocolate nest on top

      Easter Chick Cupcakes

    • A photo of bunny butt cupcakes with chocolate eggs around them.

      Bunny Butt Cupcakes

    • A photo of an Easter bunny cake with buttercream flowers, chocolate eggs and a chocolate Easter bunny on top.

      Easter Bunny Cake

    • A photo of a Bird’s Nest Easter Cake on a mini cake stand.

      Bird's Nest Easter Cake

    If you’ve tried this Easter Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A parchment-lined board with an Easter bread on it with pink and blue eggs.
    Print
    5 from 9 votes

    Easter Bread

    Soft, sweet, and decorated with colorful eggs and sprinkles, this Easter Bread recipe comes together easily with a few simple ingredients.
    Course bread
    Cuisine Italian
    Prep Time 3 hours
    Cook Time 30 minutes
    30 minutes
    Total Time 4 hours
    Servings 12 servings
    Calories 339kcal
    Author John Kanell

    Equipment

    • Stand mixer
    • mixing bowl
    • Baking Sheet
    • Parchment paper

    Ingredients

    Dough:

    • 1 cup lukewarm whole milk (about 100°F/240ml)
    • ½ cup plus 1 teaspoon granulated sugar divided (105g)
    • 1 packet active dry yeast (2¼ teaspoons/0.25-ounce/7g)
    • 4½ cups all-purpose flour plus additional for dusting (540g)
    • 2 teaspoons salt
    • 2 large eggs beaten
    • ⅓ cup unsalted butter cubed and at room temperature (76g)

    Topping:

    • 4 to 6 large eggs uncooked and dyed with food coloring (see Notes)
    • 1 large egg plus 1 teaspoon water beaten
    • sprinkles optional

    Instructions

    For the Dough:

    • Stir together the milk, 1 teaspoon of sugar, and yeast in a small bowl. Let stand until foamy, about 5 to 8 minutes. Meanwhile, lightly oil a large bowl.
    • In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining ½ cup sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until a very soft dough forms, about 5 minutes.
    • Increase the speed to medium, and gradually add the butter, about 1 tablespoon at a time, to the dough. Wait until each piece of butter is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, continue kneading on medium until the dough is smooth and elastic, about 8 to 10 minutes. Transfer the dough to the greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour 30 minutes to 2 hours.
    • Line a large rimmed baking sheet with parchment paper.
    • Punch down the risen dough, and turn out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a 28-inch-long rope. Braid the 3 ropes together, pinching each end to seal. Place the braid on the lined baking sheet and shape the braid into a circle making a braided wreath. Pinch the ends together to seal.

    For the Topping:

    • Place the dyed eggs around the braided wreath. Loosely cover and let rise in a warm place until doubled in size, about 30-45 minutes.
    • Preheat the oven to 350°F while the wreath is rising.
    • Once risen, brush the wreath with the beaten egg and top with sprinkles, if using.
    • Bake for 25 to 30 minutes or until golden brown. Carefully transfer the bread on the parchment paper to a wire cooling rack. Let cool for at least 30 minutes. Serve warm or at room temperature.

    Video

    Notes

    • When kneading the dough (before you add the butter), the dough will look very dry. Avoid the temptation to add more milk. It will begin to come together, and once you add the butter, the dough will become properly hydrated.
    • When adding your butter to the dough, try and aim for the bottom and center of the bowl; this will help your butter incorporate easier and faster.
    • Place one of your eggs over the pinched seams of the braid to hide the seam.
    • There is no need to brush the eggs with egg wash before baking.
    • I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup. Too much flour will lead to a dense and dry Easter bread.
    • The eggs do not need to be cooked beforehand as they will cook in the oven alongside the bread.
    To dye the eggs:
    • For each color you want to use, place ½ cup hot water, 1 tablespoon white distilled vinegar, and several drops of food coloring in small bowls or cups. Add the eggs to the warm dye, and let sit until the entire shell has absorbed the dye, about 3 minutes. Remove and let dry the dyed eggs on paper towels for about 1 hour.

    Nutrition

    Calories: 339kcal | Carbohydrates: 53g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 439mg | Potassium: 128mg | Fiber: 1g | Sugar: 17g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Chicken Francese
    Stuffed Shells »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    99 shares